Quick Spring Minestrone

Serves 4 | Prep Time: 10 minutes | Cook Time: 10-15 minutes

This is really based on whatever you have on hand. But look for spring onions, asparagus and peas to really honor the changing of the seasons.

Ingredients

Extra virgin olive oil
1 carrot, diced
2 stalks celery, diced
1 bunch Swiss chard, ribs reserved and diced, leaves roughly chopped (or other dark leafy greens)
2 quarts chicken / or vegetable stock (I like Kettle & Fire)
One 14oz can pinto beans (garbanzo or cannellini beans would work here too)
1 cup frozen peas

Chef Tips

I had some left over chicken gizzards and liver from a chicken that I seared prior to start the based of the soup. Totally not needed, but a good way to use up those secondary parts if you get them in your whole chickens.

Preparation

Step 1

Sweat the carrot, celery, and Swiss chard stems in some olive oil; season with salt and cook until tender. About five minutes.

Step 2

Add the chicken (or vegetable) stock and bring to a simmer. Add the pinto beans, Swiss chard leaves and season with salt. Cook until the leave or wilted and tender. About 10 minutes. Drizzle with a little olive oil and freshly ground black pepper. Taste for seasoning and serve right away.